TLC Cooking "Emeril's Creamy Pumpkin Soup"

Emeril's Creamy Pumpkin Soup

DCL

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	grapeseed oil
1 medium	onions, coarsely chopped
4 cups	homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
2 pounds	roasted pumpkin, cut into 1-inch cubes
3	sweet potatoes or jewel yams, peeled and cut into 1-inch cubes
1 jar	whole peeled chestnuts
1 1/2 teaspoons	salt
3/4 teaspoons	freshly ground white pepper
1/2 teaspoon	ground ginger
1/4 teaspoon	ground allspice
1/4 teaspoon	ground nutmeg
2 tablespoons	ground flaxseed meal
Coarse salt and freshly ground pepper
1 1/2 cups	yogurt
Roasted Pumpkin seeds, for garnish

(4 cups)(about 3 1/2 pounds)(15 ounces)

PREPARATION:

Heat grapeseed oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts, salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly and add flaxseed meal and yogurt.
Process with an immersion blender until smooth. Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired.
Editor's Note: Look for organic yogurt and organic, locally-grown produce as much as possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Two Super Foodies Episode of Emeril Green.

This recipe appears in: Soups

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